There is something timeless and comforting about a batch of freshly baked chocolate chip cookies. The moment they come out of the oven, with their golden brown edges, soft chewy centers, and puddles of melty chocolate, it’s almost impossible to resist reaching for one. These cookies are a perfect balance of flavor and texture crispy on the outside while still soft and gooey on the inside, with just the right amount of sweetness. Whether you’re baking them for your family, taking them to a party, or preparing a treat to brighten someone’s day, this recipe will never disappoint.

Why This Chocolate Chip Cookie Recipe Works

Many cookie recipes out there promise the “perfect cookie,” but this one has been carefully developed to deliver the ideal balance. The butter and sugar combination creates a soft, chewy texture, while the mix of brown sugar and granulated sugar brings depth of flavor and a slight caramelized taste. The vanilla extract enhances the richness, and of course, the generous amount of semisweet chocolate chips ensures every bite is packed with gooey chocolate.

Another important step that sets these cookies apart is chilling the dough. Allowing the dough to rest in the refrigerator for an hour (or even overnight) not only helps prevent spreading but also intensifies the flavor as the ingredients meld together. It’s the secret to bakery-style cookies right at home.

The Magic of Ingredients

• All-purpose flour provides structure while keeping the cookies tender.
• Baking soda helps the cookies rise slightly and adds a bit of chew.
• Salt balances the sweetness and enhances the flavor.
• Unsalted butter, softened to room temperature, creates richness and contributes to the chewy texture.
• Light brown sugar adds moisture and a hint of molasses flavor.
• Granulated sugar keeps the cookies light and crisp around the edges.
• Egg binds everything together and helps with texture.
• Vanilla extract adds a warm, comforting aroma.
• Chocolate chips or chunks—the star of the show, giving you gooey chocolate pockets in every bite.

Baking Tips for Success

Baking cookies may seem simple, but small details make a huge difference:

• Measure your flour correctly. Too much flour will make your cookies dry. Always fluff the flour first, spoon it into your cup, and level it off.
• Room temperature butter and eggs blend better and create a smoother dough. If your butter is too cold, the dough won’t cream properly.
• Use a cookie scoop for even-sized cookies so they bake consistently.
• Don’t skip chilling the dough. This prevents spreading and makes the flavors richer.
• Don’t overbake. The cookies should have golden edges with a soft center. They will continue to firm up as they cool on the baking sheet.

Storing and Serving

Once baked, these cookies can be stored in an airtight container for up to five days, though they rarely last that long! You can also freeze unbaked dough balls and bake them whenever you’re craving a fresh cookie. Just pop them straight into the oven from the freezer, adding an extra minute or two to the baking time.

Notes & Tricks

• Add an extra piece of chocolate on top of each dough ball before baking for bakery style chocolate puddles.
• Sprinkle a pinch of flaky sea salt right after baking for a sweet and salty touch.
• If your brown sugar has hardened, place it in a microwave safe bowl with a damp paper towel and heat in short bursts to soften.
• For a richer flavor, chill the dough overnight. This slow fermentation deepens the taste and makes the cookies even better.

This chocolate chip cookie recipe is classic yet customizable. You can swap chocolate chips for chunks, mix in some nuts, or even drizzle melted chocolate over baked cookies for an indulgent finish. Once you bake these, they’ll quickly become your go to recipe for every occasion.

Chocolate Chip Cookies

0.0 from 0 votes

Course: Dessert, SnacksCuisine: American

Servings

32

servings

Prep time

10

minutes

Cooking time

12

minutes

Calories

170

kcal

Total time

22

minutes

Crispy edges, soft chewy centers, and plenty of melty chocolate chips these homemade cookies are perfect for any occasion.

Ingredients

• 2 ½ cups (300g) all purpose flour

• ¾ teaspoon baking soda

• ¾ teaspoon salt

• 1 cup (227g) unsalted butter, softened

• ¾ cup (165g) light brown sugar

• ½ cup (100g) granulated sugar

• 1 large egg

• 1 tablespoon vanilla extract

• 1 ½ cups (270g) semisweet chocolate chips or chunks

Directions

• Preheat oven to 350°F (175°C). Line two baking trays with parchment paper.
• In a bowl, whisk together flour, baking soda, and salt.
• In a separate large bowl, cream butter with both sugars until light and fluffy (about 5 minutes).
• Beat in the egg and vanilla until combined.
• Slowly add the flour mixture, mixing just until combined. Stir in chocolate chips.
• Scoop dough into balls (about 1½ tablespoons each) and place on trays. Optional: chill for 1 hour before baking.
• Bake 12 to 14 minutes, or until edges are golden brown but centers remain soft.
• Let cool on trays for 5 to 10 minutes, then transfer to a wire rack. Store in an airtight container for up to 5 days.

Notes

• Let cool on trays for 5–10 minutes, then transfer to a wire rack. Store in an airtight container for up to 5 days.
• Add extra chocolate chunks on top before baking for gooey centers.
• Sprinkle flaky salt right after baking for a gourmet touch.

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